Furan in coffee: Pilot studies on formation at roasting and losses during production steps and consumer handling
Résumé
The occurrence of furan in some food products has been known for a few decades already and it has been reconfirmed in more recent investigations that furan is present in a variety of foodstuffs. This list of products includes roast coffee which has been shown to generate furan as a result of the heat treatment during the roasting reactions which is applied to achieve the desired aroma and flavor profile of a roast coffee. The objective of this study was to provide data to better understand the available data of furan in coffee, to understand the kinetics of furan generated at roasting and to estimate the reduction of furan levels afterwards due to subsequent processing steps and consumer handling. Finally, the study is meant as a contribution to establish exposure data on the basis of scientific data at the stage of coffee consumption. This article shows that the formation of furan at roasting is dependent on roasting conditions and is therefore directly linked to achieving targeted flavor profiles. Furthermore it is demonstrated that modifications of process conditions to potentially reduce furan levels may have the opposite effect on other undesired reaction products of the roasting chemistry like e.g. acrylamide. Due to the high volatility of furan any subsequent processing step or consumer handling has an impact on the level of furan. As a guidance from this study and in consideration of the identified losses of each process and handling step on basis of the trial conditions it is estimated that only approximately 10% of the initially generated furan at roasting gets into the cup of coffee for consumption.
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